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Bavette with smoked-anchovy butter


Serve this dish with a sharply dressed radicchio salad.

You'll need

3 tsp lard 1 (1kg) bavette steak (flank), at room temperature (see note) 3 golden shallots, thinly sliced 1 tbsp salted capers, rinsed Juice of 1 lemon   Smoked-anchovy butter 4 smoked anchovies 110 gm butter, at room temperature 1 tsp thyme 1 tsp piment d’Espelette

Method

  • 01
  • For smoked-anchovy butter, pound anchovies with a mortar and pestle to a smooth paste. Add butter, thyme and Espelette pepper, and stir to combine. Cover and refrigerate until required.
  • 02
  • Heat lard in a frying pan over medium-high heat. Add steak and cook, basting and turning occasionally, until cooked to your liking (about 8 minutes for rare, 10 for medium rare). Set aside to rest (5 minutes).
  • 03
  • Discard excess lard from the frying pan, add shallot and stir until just golden (2-3 minutes). Add smoked-anchovy butter and capers, and stir until foamy. Stir in the lemon juice, spoon over the steak and serve.

Note You may need to order flank steak ahead from your butcher. Piment d'Espelette is French dried, flaked chilli and is available from herbies.com.au.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Châteauneuf-du-Pape.

Featured in

Oct 2014

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